发酵香肠 meaning in Chinese

fermented sausage

Review on the current status and development trend of fermented sausage
发酵香肠的研究现状及发展趋势
Research on optimal technological parameters of china - style accelerated ripening fermented sausage
中式快速发酵香肠最佳工艺参数研究
Microorganism changes and physicochemical characteristics during the ripening of fermented sausages
发酵香肠成熟过程中微生物及理化变化
Microbial leaven as an agent used in fermented sausage production enhances the sausage flavor , depresses the growth of harmful microbes and prolongs the time on the goods shelf
摘要香肠发酵剂具有改善发酵香肠的风味，抑制有害微生物的生长，延长货架期等作用。
Flavour compounds of fermented sausage are formed through carbohydrate fermentation , fat metabolism , nitrogenous compounds decompound and spices . flavour components of fermented sausage and its origins are summarized in this paper
发酵香肠的风味物质主要来自于碳水化合物、脂肪、蛋白质的代谢和氧化,以及人为添加的香辛料。本文概述了现已鉴定的发酵香肠的主要风味物质及来源的研究情况。